1 1/2 c. sugar
2 eggs
2 1/2 c. unsifted flour
2 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. shortening
2 c. buttermilk
1 c. boiling water
1 c. 100% Bran cereal
3/4 c. seedless raisins
2 c. All Bran cereal

(Can use All Bran for both.)

Pour boiling water over 100% Bran and let stand until water is absorbed and mixture is slightly cooled. Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well after each. Add flour, soda, salt and buttermilk, mix until smooth.

Blend water-100% Bran mixture into batter. Add raisins and All Bran, mixing thoroughly. Can refrigerate batter, covered up to 5 weeks. When ready to use, dip batter from bowl (without stirring) into greased muffin tin. Bake at 400 degrees for about 20 minutes.